recipe WEDNESDAY: Fall Harvest Soup

Fall Harvest Soup

This perfect fall soup can be made from many local ingredients and is the essence of fall!

Soup:
1tbsp olive oil
1c diced apple
1c diced  turnip
1c diced butternut squash
1c diced carrot
1c peeled, diced 
4c chicken or vegetable broth
1c heavy cream
1/4c maple syrup
1/2tsp garlic powder
sea salt and pepper, to taste
Croutons:
2-3 slices of gluten free bread
olive oil
dash of Italian seasonings
sea salt and pepper, to taste

Heat olive oil in large pot and sauté apple, turnip, squash, carrot, and sweet potato for a few minutes. Pour in the broth and cream, bring to a boil and then simmer until vegetables are cooked enough to pierce with a fork. Use an immersion blender to make into a thick, creamy consistency. Add syrup then seasonings. For croutons, cut bread in 1x1 squares, toss is olive oil and seasonings. Layer on a baking dish and toast till crispy in oven. Serve soup warm with fresh croutons on top.